With the reshuffling of the menu this week, we were meant to have roast vegetables on couscous for supper tonight. Bleuch! As an accompaniment to a nice roast, or sticky lamb chops, this dish would have been more enthusiastically received. But as vegetarian meals go....nah!
Chef son planned on going to the 20/20 cricket with friends, so time in the kitchen was not aplenty. So I offered to take the leftover pasta sauce from last night to a friend whom I knew had leftover roast chicken, and offered to merge our leftovers. As far as 'ideas' and 'oh dears' go, this clearly was a good idea. We took the chicken breasts and shredded them and added the pasta sauce with more milk to thin it down and voila! A new twist on chicken a la king. But we served it on spaghetti rather than rice...why go by the rules!
But the highlight of the meal was the cashew nut salad Son tossed together. He created a marvelous symphony of textures, flavours and colours. But alas, my photographic skills do not do the dish justice. I will try again when we make the salad a next time. He cut red and yellow peppers, tomatoes, avocado and cucumber into small bits, smaller than the usual salad chunk size. Baby spinach was ribboned and all the veggies tossed together. And then...the magic ingredient! Half a cup or a little more of cashew nuts! A drizzling of the usual extra virgin olive oil and balsamic vinegar finished the salad off just nicely.
I served the salad on the dinner plates and knew there was quite a bit left over that could be taken to work for lunch today. But, I was told with a wry smile that there was a rat in the kitchen that really enjoyed cashew nut salad! Tha's a raaat in that kitchen, what aaam I ganna do?
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